Strawberry Kuchen

Prep time: thirty minutes plus one hour for yeast to rise

One kuchen serves 6

This recipe makes two nine-inch kuchens (Please note I used 2/3 of the dough to make one really big kuchen for the photo, just because I wanted to use the scalloped pie plate, and the other 1/4 of the dough to make a mini-me kuchen.  Don’t want to create a false impression about the size of kuchen you’re going to get!)


  • 1 cup lukewarm milk
  • 1/4 cup sugar for proofing yeast and 1/4 cup sugar for dough mixture
  • 1 teaspoon salt
  • 2 cakes of yeast
  • 1/2 cup margarine
  • 4 1/2 cups flour
  • 2 eggs
  • 1 and 1/2 cup graham cracker crumbs
  • 3/4 cup brown sugar


  1. Mix together milk and 1/4 cup sugar.
  2. Pour yeast into mixture and allow to become frothy (about five minutes).
  3. Mix together flour, salt and 1/4 cup sugar.
  4. Using a dough hook mixer attachment, stir in margarine, then eggs.
  5. As soon as ingredients are combined, turn dough out onto floured board and knead for less than a minute.
  6. Cover dough and let it rise in a warm spot for an hour (I usually use the top of the stove for the warm spot because the oven is preheating).
  7. After dough has risen, separate dough into two pieces and gently pat into greased 9-inch pie pans.
  8. Mix the strawberries with sugar and graham crackers and place on top of dough, leaving a two-inch crust around the outside.
  9. Bake at 375 degrees for 30 minutes.

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